Cooking dictionary

Bay leaves are the leaves of the bay tree, widely used in cooking for their flavor and aroma. They are very common in the Mediterranean cuisine. Bay leaves are pungent with a bitter taste and a distinctive aroma and they can be used fresh or dried. Bay leaves develop a better taste after they have been picked and dried. They are often used in sauces, soups, stews, meat dishes or in stocks. Bay leaves are also an important ingredient in french bouillon dishes.

Bay leaves are available fresh or dried. Fresh bay leaves are difficult to find whereas dried bay leaves can be found in supermarkets, in packages or plastic bags. Fresh bay leaves have a mush stronger taste and aroma than dried ones. Like all herbs, dried bay leaves should be kept in a cool, dark place for up to 6 months.